Day 1

• Breakfast
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• Snack
  70 g celery and 70 g carrots
• Lunch
  85 g brown rice with 1/2 chopped onion and 60 g peas and carrots; 60 g green salad with 1 tbsp. olive oil, lemon juice and garlic
• Snack
  6 macadamia nuts
• Dinner
  140 g grilled chicken breast with 1/2 grilled zucchini, 1/2 grilled eggplant, and 1/2 grilled onion with chives and 1 tsp. coconut oil

Day 2

• Breakfast
  2 slices whole grain quinoa bread with 2 slices turkey breast and 1/2 sliced cucumber
• Snack
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• Lunch
  60 g green salad, 1 small can of tuna (canned in water), 50 g celery, 1 sliced green bell pepper, 1 tbsp. olive oil and lemon juice
• Snack
  70 g celery and 70 g carrots
• Dinner
  140 g lamb chops; 100 g steamed vegetables with 1 tsp. coconut oil and chives

Day 3

• Breakfast
  60 g ground turkey meat, 1/2 chopped green bell pepper, and 1/2 chopped onion, grilled over 1 tbsp. coconut oil
• Snack
  70 g celery and 70 g carrots
• Lunch
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• Snack
  6 macadamia nuts
• Dinner
  140 g broiled salmon filet; 60 g green salad and 1 chopped carrot with 1 tbsp. olive oil, lemon juice, and garlic

Day 4

• Breakfast
  2 slices whole grain quinoa bread with 2 slices turkey breast and 1 sliced tomato
• Snack
  6 macadamia nuts
• Lunch
  85 g brown rice with 1/2 chopped onion and 60 g peas and carrots; 60 g green salad with 1 tbsp. olive oil, lemon juice and garlic
• Snack
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• Dinner
  85 g lean beef; 1 sliced cucumber and 1 sliced green bell pepper with 1 tbsp. olive oil, lemon juice, and garlic

Day 5

• Breakfast
  60 g ground turkey meat, 1/2 chopped tomato, and 1/2 chopped onion, grilled over 1 tbsp. coconut oil
• Snack
  70 g celery and 70 g carrots
• Lunch
  60 g green salad, 1 small can of tuna (canned in water), 50 g celery, 1 sliced green bell pepper, 1/2 chopped onion, 1 tbsp. olive oil and lemon juice
• Snack
  6 macadamia nuts
• Dinner
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Day 6

• Breakfast
  2 slices whole grain quinoa bread with 2 slices turkey breast and 1/2 sliced cucumber
• Snack
  6 macadamia nuts
• Lunch
  2 slices whole grain quinoa bread with 2 slices turkey breast, 1 sliced tomato, and 1/2 sliced cucumber; 60 g green salad with 1 tbsp. olive oil and lemon juice
• Snack
  70 g celery and 70 g carrots
• Dinner
  140 g broiled salmon filet; 60 g green salad and 1 chopped carrot with 1 tbsp. olive oil and lemon juice

Day 7

• Breakfast
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• Snack
  70 g celery and 70 g carrots
• Lunch
  85 g brown rice with 1/2 chopped onion and 60 g peas and carrots; 60 g green salad with 1 tbsp. olive oil and lemon juice
• Snack
  6 macadamia nuts
• Dinner
  140 g lamb chops; 100 g steamed vegetables with 1 tsp. coconut oil and chives

• 240 g ground turkey meat
• 280 g chicken breast
• 10 slices turkey breast
• 85 g lean beef
• 280 g lamb chops
• 280 g salmon filet
• 2 small cans of tuna (canned in water)
• 255 g brown rice
• 10 slices whole grain quinoa bread
• 2 medium carrots
• 490 g carrot sticks
• 590 g celery
• 3 cucumbers
• 1 eggplant
• 540 g green salad
• 5 green bell peppers
• 6 medium onions
• 180 g frozen peas and carrots
• 5 tomatoes
• 1 zucchini
• 200 g mixed vegetables (fresh or frozen)
• 42 macadamia nuts
• coconut oil
• extra virgin olive oil
• lemon juice
• garlic
• chives
• oregano